Beijinho de coco" is a classic Brazilian dessert, also known simply as "beijinho," which means "little kiss" in Portuguese.
It’s made from sweetened condensed milk, butter, and grated coconut. It is often adorned with a clove on top, giving it a distinctive and elegant appearance.
These treats are typically served at Birthday parties and special occasions.
O método dun vistazo
Nota: As instrucións completas aparecen na tarxeta de receita a continuación.
- Heat condensed milk, milk, and butter in a saucepan on low until the butter melts.
- Add ½ cup coconut and stir for 20 minutes until thick. Frequently scrape the pan and check if the mixture pulls away from the bottom.
- Cool the mixture to room temperature.
- Prepare candy cups. Grease hands, form balls from the mixture, coat in coconut, and place in cups with a clove on top.
- Repeat with all the mixture.
Consellos e Consellos
- Don't rush the cooking process. Stir constantly over low heat to prevent burning and ensure the mixture thickens evenly.
- Aim for a thick mixture that pulls away from the bottom of the pan when tilted. This ensures your Beijinhos hold their shape.
- Keep your hands and a small plate greased with butter when shaping the balls. This prevents the mixture from sticking and allows for smooth shaping.
- Don't skip the cooling step! A warm mixture will be difficult to handle and won't set properly.
Receitas relacionadas:
Receita
BICO DE COCO "CANDY
Ingredientes
- 1 culler de sopa manteiga plus for greasing hands
- 14 onzas leite condensado edulcorado
- 1/3 Copa heavy cream, whole milk or coconut milk
- 80 g coco desfeito sen azucre , máis para revestimento
- 23 pezas cravo . optional
instrucións
- Combine the condensed milk, cream, and butter in a small saucepan and place it over low heat. Stir with a silicone spatula until the butter is completely melted.
- Add ½ cup of grated coconut and continue to stir for about 20 minutes or until the mixture thickens to the point where it can be shaped into balls.
- Make sure to frequently scrape the sides and bottom of the pan with the spatula to prevent the mixture from burning. Pay attention to the consistency: slightly tilt the pan to check, the beijinho mixture should pull away from the bottom of the pan when ready.
- Once ready, transfer the beijinho mixture to a deep plate or dish and allow it to cool to room temperature before shaping it. Prepare 23 candy cups (size #5).
- Pour the remaining grated coconut onto a deep plate. To form the beijinhos, lightly grease your hands with some butter and take a small amount of the mixture, rolling it into a ball.
- Roll the ball in the grated coconut until it's fully coated. Place each coated ball into a candy cup and insert a clove at the top. Repeat with the remaining mixture.
Notas
- Beijinhos can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- Para conxelar, enrola o brigadeiro en bólas e bótaas en chispas. Colócaos nunha placa de forno forrada con papel de forno nunha soa capa. Conxela o brigadeiro unhas horas ata que estea solidificado. Transfiéraos a un recipiente hermético ou a unha bolsa con cremalleira apta para o conxelador, elimina o exceso de aire e conxela ata 3 meses.
Desconxelar a temperatura ambiente durante 1 hora antes de servir. Evite abrir os envases durante este tempo para evitar que os doces suen e mollen os envoltorios.
Toda a información nutricional baséase en cálculos de terceiros e é só unha estimación. Cada receita e o valor nutricional variarán dependendo das marcas que utilices, dos métodos de medición e do tamaño das porcións por fogar.